Characteristics of amino acid profile of soft cheese and assessment of biological value

When choosing cheese, consumers consider it not only as a source of fat, minerals and other useful components, but also as a source of complete protein of animal origin, which requires manufacturers to comply with the requirements for the protein component in cheese making. This explains the interest in conducting research on the nutritional value of soft cheeses, in terms of the biological component. On the example of two samples of soft cheeses, one made from goat's milk, an assessment of the chemical composition and analysis of the amino acid profile with an assessment of its biological value was carried out. Calculations of the amino acid score and other criteria of the biological value of the protein were carried out: the utility coefficient of the amino acid composition, the indicator of comparable redundancy, etc. Studies have shown that goat milk cheese has higher values characterizing the content of amino acids, which is consistent with the literature data. At the same time, inconsistencies in protein content with labeling data were established, and further calculations indicate an imbalance in the amino acid composition, which is expressed by the presence of limiting and an excess of individual amino acids. It is noted that the protein ingredients of cheeses do not meet modern requirements for the biological value of products. In the original protein system being analyzed, CRAS and the coefficient of comparable redundancy have rather high values, while the value of the biological value and the coefficient of utility of the amino acid composition are extremely low. According to the authors, such studies should also be of interest to manufacturers, which will make it possible to adjust the composition and bring the protein component in accordance with modern ideas about nutrition.